Smashed curried marrow

We cook this all the time with both courgettes and marrows. Strangely I don't find it at all bland despite what others say, and I like my food spicy.

Scrap the lemon juice and coriander, to over powering, use about 3 tablespoons of sweet chilli sauce, a GOOD extra virgin olive oil, don't buy rubbish as it will only taste like rubbish, finely sliced red cilli, use one red onion and half of a white onion, fry with a small amount of butter a handful of parsley added 5 minutes before serving and about a third of a tube of tomato puree. I only used a half of a marrow. it was delicious, certainly an improvement on the original bland recipe. Another tip I used ground cumin and added it after the onions.

After reading the previous reviews, I doubled the amount of spices and made sure to boil the marrow separately first. This solved the problem of excess water, but the flavour was still very bland. Added 2tbsp curry powder and some lime juice, served it with yogurt, which helped. Wouldn't recommend the recipe, though, and won't cook it again.

Very bland, despite using the spices recommended.

I find that the quantity of marrow is quite confusing. Mine was 2ft long so I used half of it. I didn't bother peeling it or pre-boiling it. I also found that it needed a sprinkle of sugar and half a teaspoon of salt to bring out the flavours, as it was served as a main between 3 I didn't worry too much about the salt content.

Didn't bother with the pre-boiling of the marrow, just added it straight to the onion and spice mix, popped a lid on, and left to simmer for 15 minutes. A lot of liquid came out of the marrow, more than I could possible evaporate. The flavour was ok, but a bit mild - I'd use double quantities of the spices next time.